Massive £40 Million Clearance

Sprouts with Pancetta Chestnuts and Red Onions

Prep time: 5 mins

Cook time: 20 mins

Serves: 4


  • 1kg sprouts, trimmed and prepared
  • 100g pancetta, cubed
  • 200g chestnuts, vacuum-packed or tinned
  • 150g bacon, cut into small slices
  • 50g butter


1. Cook the sprouts in boiling water for 5 minutes, then drain before running under cold water and draining again.

2. Cut the bacon into small pieces then cook them in a frying pan over medium heat.

3. Heat a knob of butter in a large frying pan, add the pancetta and gently fry for 5-6 minutes until crisp.

4. Leaving the fat behind, tip out of the pan and add the chestnuts, cooking for a few minutes until warm and starting to tinge. Tip out of the pan.

5. Add the sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for 5 minutes, stirring now and again, until just tender.

6. Uncover, turn up the heat and add most of the butter and sauté the sprouts for 2 minutes more.

7. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Here's what you'll need:

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